Callaloo Scotch Bonnet Onion Jam Parcels

Updated: Mar 4

I've had this recipe idea in the back of my mind for ages, it's my homeage to Callaloo patties and my love for caramelised onions.

This dish is Intensively Savoury, Sweet, Smokey - With Buttery. Flaky. Pastry. The earthy garlicy Callaloo compliments to Jam so well. This is a perfect sunday lunch or dinner for loved ones, or something to take to a pot-luck. I've seen so many vegan recipes lately in this holiday season with lots of Seitan - which I totally love. There's something that's so wonderfully moorish about Callaloo - which I grew up eating with fried dumplings/hard food often without any 'meat' like accompaniment. Well deserving of being the star of any meal.

(Important side note and jam appreciation moment) This Leftover Jam can be used is perfect for a cheese board - or for a few surprise layers in a Mac & Cheeze dish. Would be EPIC in a cheese toastie with good sourdough. Explore the options!

Callaloo Filling Ingredients:

One tin of Callaloo (Drained and Rinsed)

Two White Onions Sliced thinly in Half-Moons

A few springs of thyme - just the leaves taken off

3 Cloves of Garlic

1 Teaspoon of Smoked Paprika

1/2 Teaspoon of Ground Pimento

1/2 a Teaspoon of Molasses

A few glugs of Olive Oil

1/2 Cup of Good Veggie Stock

A knob of Vegan Butter to finish

Salt & Pep to taste

Scotch Bonnet & Caramelised Onion Jam:

Three Onions Sliced thinly in Half-Moons

Half Scotch Bonney Desided and Finely minced

Three Table Spoons of Tomato Paste

Three Tablespoons of Tamarind Paste

Three Tablespoons of Liquid Smoke

One Tablespoon of Dark Soy Sauce

One Tablespoon of Molasses

Two Table Spoons of Dark Brown Sugar

1/4 cup of water

Salt & Pep to Taste

Olive Oil

Recipe for Jam:

Start by gently pre-heating a frying pan on a medium heat - waving your hand over to feel the warmth. Add a Three Tablespoons of Olive oil - swirl around the pan and add the thinly sliced onions. At this point add a good pinch of salt trying to disperse it across the pan - Flatten the onions out so they are not on top of each other. Allow to cook uncovered for a minute or so - allowing the onions soften without getting brown. Now bring to the lowest heat setting and cover for 8-10 minutes - this is important as it brings out the moisture of the onions without getting the brown colour on them. The onions at this stage should be translucent and very fragrant. Bring the temperature of the pan back up to a medium heat - At this stage add the Scotch bonnet and the paprika stirring as it cooks out for another 30 seconds. Now add the Tomato Paste, Liquid Smoke, Dark Soy Sauce, Molasses & Tamarind Paste to the onions - Allowing them to cook and marry together for another 30 seconds. Mix warm water and brown sugar together in a separate bowl and add to the pan and reduce to the lowest heat - allowing to reduce covered for 8-10 minutes, till sticky. Taste for seasoning - adjusting to your taste. Allow to cool whilst you move on to making the Callaloo Filling.

Recipe For Callaloo:

Heat a pan on a medium heat and add a few glugs of olive oil - Start by putting the onions in the pan, stirring with a pinch of salt to help to bring out moisture - allow to cook for 1 minute till fragrant. Now add the spices, thyme, mollasses & the minced garlic - cook for 30 seconds or so to toast the spices and garlic. Now add the callaloo - Allow to come up to temperature and add the veggie stock - Allow to cook for 5 minutes with the lid on. Add a knob of butter for extra richness, stirring as it melts. Taste for seasoning with salt and pepper to taste. This stage is important as this is the last change to make sure that the filling is seasoned before it goes in the pastry. Allow to cool whilst preparing the pastry.

Assembly:

Take a defrosted shop-bought puff pastry. Most of them are vegan, but check the ingredients to make sure. I used the Jus-Roll Puff Pastry block. Roll out into a bring rectangle on a clean floured surface - constantly turning to make sure the rectangle is even. Cut out 10 rounds using a glass, which will make 5 in total.

Take one round and spread a teaspoon of the jam in the centre - leaving an edge around the circle. Now add a tablespoon the of Callaloo mix in the centre - making a flatten mound on top of jam. Take another round and roll it out a little bit more to make a little room to fit over the mix. Using a little vegan milk brush the edges lightly to help the pastry stick. place the pastry on top, using your finger to gently push the pastry together. Use a forks round the edge to seal all the way around. Make a Spiral or Cross cross shape on the top pastry using a sharp knife - being careful not to cut through the pastry. Place on a parchment lined baking tray, and repeat. (Top Tip) Once finished place in the freezer for 10-15mins to make the pastry cold to maximise the flaky pastry.

Cooking:

Pre-heat an oven to gas mark 6 - brush each parcel with pastry mix and allow to back in the centre of the oven for 20/25 minutes until beautifully golden brown and flaky.